Introduction

A delicious eggplant spread. You may have to tweak the ingredient amounts to your taste, especially depending on the size of your eggplant. This is great with pita!
A delicious eggplant spread. You may have to tweak the ingredient amounts to your taste, especially depending on the size of your eggplant. This is great with pita!

Number of Servings: 8

Ingredients

Directions

1. Halve the eggplant lengthwise. Brush the skin and flesh with olive oil, season the flesh side with salt and pepper, and place the halves flesh-side down on a broiler pan. Broil 4-5 inches from broiler until flesh is soft and skin is blackened, about 15 minutes.

2. While the eggplant broils, toast the pine nuts in a pan over medium heat until lightly-browned and fragrant.

3. After the eggplant is cool enough to touch, use a spoon to scrape the flesh into a food processor. Add the pine nuts, tahini, lemon juice, garlic, olive oil (about 2 tbsp), and salt and pepper to taste. Process until smooth.